Peanut Butter Cup Banana Bread (gluten/grain/dairy free)


Last week on Facebook, I asked my readers if peanut butter was still part of their diet and if they’d like a recipe with it. The majority of the responses I got were in favor of peanut butter.

I personally have not eaten peanut butter for at least five years, mostly because some of it’s know toxins and because I’d rather get the nutrients it contains from other sources of food. Mark Sisson has a great article explaining the good and the bad about peanut butter here.

With that said, I also love the taste and I don’t get any digestive issues when I eat it. So in my opinion, as long as my body can process it and as long as I eat it on occasion, by all means I will enjoy some. Of course I am not talking about any peanut butter here, I am talking about the real stuff, made with simply organic dry roasted peanuts.

Going back to this bread, this is one of the most decadent recipes I could ever share with you! I don’t know if banana bread can get any better than this. I am sure you can imagine what I’m trying to say. Banana, peanut butter and chocolate are a match made in heaven.

This bread is soft, fluffy and out of this world when served warm right out of the oven. I even had a hard time not eating a slice when I was taking this picture. I guarantee that if you follow the recipe exactly you and everybody will love it and will never guess this bread is made with no conventional white flours and sugars.

I added only 1 tablespoon of raw honey and used very ripe Apple bananas. Apple bananas have an incredible taste and if you can find them in your local stores, be sure and get some to make this bread.

And as for the peanut butter, if you prefer not to eat it, you can substitute it for a creamy almond butter or any other nut butter of your choice.


If you like this recipe and would love to have over 100 more savory dessert recipes made with real, nutrient-dense ingredients, be sure to check out my new cookbook that was just released.
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4.9 from 7 reviews
Peanut Butter Cup Banana Bread (gluten/grain/dairy free)
  • 2 cups almond flour
  • 1 tablespoon arrowroot powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup bananas, mashed
  • ½ cup organic creamy peanut butter (or almond butter)
  • 1 tablespoon raw honey
  • 2 eggs
  • ⅓ cup coconut milk, full fat
  • ¼ cup coconut oil, melted
  • ½ cup dark chocolate chopped
  1. pre-heat the oven to 350°F. Line an 8½ x 4½-inch medium loaf pan with parchment paper, covering all four sides of the pan.
  2. in a large bowl, mix together the almond flour, arrowroot powder, baking soda and salt
  3. using a blender or food processor, pulse together bananas, peanut butter, honey, eggs, coconut milk and coconut oil until creamy
  4. pour wet mixture into the bowl with the dry ingredients and using a rubber spatula, gently mix to combine. Do not over mix.
  5. fold in dark chocolate into the batter
  6. pour batter into the prepared loaf pan and top it with additional dark chocolate chunks if desired
  7. bake at 350°F until a toothpick inserted into the center comes out clean, approximately 45-50 minutes
  8. set pan on a wire rack to cool
I strongly recommend you use the brand of almond flour I list below. This almond flour is ground very fine and is one of the secret to making this bread so soft and fluffy. Grinding your own blanched almonds or purchasing an almond flour that appears to be ground fine, but still contains larger pieces will result in your bread turning out denser.

⇒ Recipe serves about 10 people. Store in an airtight container in the fridge.


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Love to hear from you & see your photo! Please comment below.


  1. Mimi July 29, 2014 at 10:39 am Reply

    What can you substitute for the almond flour?

    • adriana July 30, 2014 at 8:00 am Reply

      Mimi, this is a hard question, because I am not sure your bread will have the same texture if you substitute the almond flour for another nut flour or sunflower seed flour. Although these could be an option. Please let me know the results if you make it.

  2. Courtney July 29, 2014 at 3:46 pm Reply

    Any appropriate sub for arrowroot powder? Don’t have any on hand. Thanks! Sounds delish!

    • adriana July 30, 2014 at 7:57 am Reply

      You could try using tapioca starch or even coconut flour. The arrowroot helps in making this bread have a fluffy texture.

  3. Faigy July 30, 2014 at 7:18 pm Reply

    Hi, Adriana! We must be on the same brain wave because yesterday when you posted this recipe, I was craving peanut butter cups and made some for the family 🙂 Now, here I am reading your post wishing it weren’t so late so I could go bake! Can’t wait to make this. Thanks for another amazing recipe!

  4. Eloise Harris August 2, 2014 at 1:54 pm Reply

    I haven’t made this recipe but it sure looks good! I do have a question though, I know you love coconut flour & coconut oil but the coconut irritates my mouth (I know it shouldn’t but it really does). Any other oil or flour other than the coconut oil & coconut flour? I need a substitute!
    Thanks so much.
    Eloise Harris

    • adriana August 3, 2014 at 10:18 am Reply

      Eloise, this recipe does not call for coconut flour. For the coconut oil, you can substitute it for butter, ghee or palm shortening. For the coconut milk, you can use raw or whole dairy milk instead. Almond milk may also work, but I have not tried.

  5. Dawn Rofrano August 4, 2014 at 6:36 am Reply

    You never cease to amaze me Adriana!! Love this recipe and can hardly wait to make it! I just had a banana and peanut butter the other day and it was such a treat to eat it!

    • adriana August 4, 2014 at 9:02 am Reply

      Thank you so much Dawn 🙂

  6. Francesca August 4, 2014 at 12:56 pm Reply

    You are fabulous. I have not made this yet but will tomorrow. I love all your recipes.

  7. JORDANA August 13, 2014 at 9:39 am Reply

    Peanut butter cups and banana bread are my favourite. Made this bread and brought it to work. and It was such a hit! So delicious and moist. Next time I will incorporate the chocolate chips into the bread and put a little ontop. Definitely will be making this again.! Thank you for sharing.

  8. Jess February 28, 2015 at 7:11 pm Reply

    Hi, I made this today and it tastes great! However, the top of the bread sank in quite a lot 🙁 Any idea what’s the problem?

    • adriana March 1, 2015 at 12:22 pm Reply

      Jess, what brand of almond flour did you use? Almond flour that is not ground very fine causes baked goods to sink in the middle and have a dense consistency. My recommended brands of almond flour are by Honeyville and Welbee’s.

  9. Kathleen March 11, 2015 at 2:47 pm Reply

    Hi, do you have the nutrition information for this bread? I made some and would love to know. Thanks!

    • adriana March 12, 2015 at 10:56 am Reply

      Kathleen, I am sorry but I don’t calculate or post the nutrition facts of my recipes.

  10. Nicole Caruana July 4, 2015 at 9:34 pm Reply

    Made this afternoon. Eating it now while still warm out of the oven. Very nice, will be definitely making this again! Thanks

    • adriana July 5, 2015 at 9:29 am Reply

      Thanks Nicole 🙂

  11. Dana November 25, 2015 at 10:35 am Reply

    Excellent recipe!! Can I use tapioca instead of arrowroot?

    • adriana November 25, 2015 at 12:47 pm Reply

      Dana, tapioca and arrowroot have slightly different properties but you can make this substitution here and I don’t think it will affect the texture too much. Please let me know how it turns out and share a photo of your bread here in the comments so I can see 🙂

  12. Dana December 3, 2015 at 2:29 am Reply

    Thank you for the recipe!!!

    • adriana December 3, 2015 at 10:04 am Reply

      Dana, you’re welcome! Thank you for sharing your photo here with me! Is that peanut butter you topped the bread with? Your bread looks a little moist. Did it taste good? I wonder if you changed anything in the recipe.

      • Dana December 3, 2015 at 11:01 am Reply

        Yes the topping is peanut butter with some honey!!
        It was indeed a little moist…but tasty! The only changes I made was the eggs and arrowroot…I used flax eggs and tapioca! I think the problem was my oven and the temperature!! I have to fix it because I can’t wait to create more of your recipes!!

        • adriana December 4, 2015 at 8:55 am Reply

          Ahhh… Using flax eggs might have been the cause because it makes the bread denser and not as fluffy as when made with eggs. The tapioca changes the texture a little also. Arrowroot usually gives baked goods a lighter texture than tapioca, but I think the eggs are the main reason your bread looks more moist. I’m happy you like it and it’s good to know that using flax eggs also works 🙂

  13. Fabio Hirata February 6, 2016 at 11:20 am Reply

    Hello, Adriana!

    Decided to try this one after getting the proper pan to bake it and, OMG, it’s delicious! I was afraid it would turn out dense because of the almond flour I used, but I think it came out pretty good. The softness and the taste are heavenly! Thanks again for another great recipe, and I’m going to try the other breads and I’m sure they’ll taste as great as this one. As always, is it ok if I post it to my social media profiles?

    • adriana February 7, 2016 at 7:57 am Reply

      Hi Fabio, I love your photo!! Thank you for sharing it and your feedback. I am so happy you like the bread and the almond flour you used works well. For sure you can share on your social media profile. Thank you!! ??

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